NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 32, Issue 1, January 2007, Page 519-532 PDF (854.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.198378 | ||||
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| Authors | ||||
| R. Y. Khattab; A. A. Zeitoun | ||||
| Food Sci. Dept., Fac. of Agric., (Saba Bacha), Alexandria University. | ||||
| Abstract | ||||
| Cookies made of wheat flour (72% extraction) fortified with defatted flaxseed meal (DFM) and defatted sesame seed meal (DSM) (1:1 w/w) at levels of 0, 5, 10, 15, 20 and 25% were nutritionally and organoleptically evaluated. The crude protein contents of DFM and DSM were as high as 38.80 and 40.00%, respectively as compared to that of wheat flour (11.26%) with a highly favorable amino acid profile, with high essential amino acid content. Adding defatted flaxseed-sesame seed meal (DFSM) had significantly increased crude protein, ash, calcium, phosphorus, magnesium and potassium contents of the produced cookies as compared to the control cookies (100% wheat flour). Essential amino acid content and protein quality parameters including protein efficiency ration (PER), biological value (BV), chemical score (CS) and essential amino acid index (EAAI) were also improved obviously in cookies fortified with different levels of DFSM. Results of sensory evaluation of cookies revealed that levels up to 15% substitution of wheat flour with DFSM produced highly acceptable cookies comparable to the control.Therefore, it is strongly recommended that the under-utilized negligible high protein DFM and DSM could be incorporated successfully at 5 – 15% levels into bakery products like cookies to combat protein deficiency and improve the nutrition and health status. | ||||
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